• 2 pints ripe cherry tomatoes (approximately 40-50 tomatoes)
• 1 lb. cooked crabmeat or imitation crab (finely chopped)
• 1/3 cup diced celery, very finely chopped
• 1 oz. cashew nuts, chopped fine
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1 tsp. fresh tarragon, chopped (or 1/2 tsp. dried)
• 1 Tbs. mayonnaise

Directions

With a paring knife, slice off the top 1/4 off each cherry tomato. Take a melon ball scoop and scoop out each cherry tomato (save tomato pulp for salsas, soups or stews).

In a mixing bowl, blend crabmeat, celery, cashews, mayonnaise and seasonings.

Take melon ball scoop and scoop mixture into cherry tomato cavity to form a nice mound on each cherry tomato.

Arrange on a platter and chill. Garnish with parsley if you wish and serve. Delicious and colorful.

Enjoy!